How to make a chocolate Easter egg

Posted by Rebecca Seal

When I decided I’d have a go at making my own Easter eggs this year I didn’t use posh chocolate with masses of cocoa in it, although everything I read said I should. I wanted something that would take me back to the early morning sticky fingers of childhood so I bought milk chocolate (but not cooking chocolate) which melted and set well and tasted great, if tooth-numbingly sweet.

Following the homemade option also means that you can make your eggs ethical – the Fairtrade Foundation’s list of accredited chocolates grows longer by the year, so there’s plenty of choice. Or go through Rococo Chocolates, where you can buy one of the most ethically produced chocolates available: Grenada chocolate – a ‘tree-to-bar’ product made by a cooperative in Grenada which, unusually, grows and processes the beans into chocolate, enabling them to pass on more profit to the growers (please do let us know of any other good producers who deserve our custom).

via How to make a chocolate Easter egg | Life and style |


  • Reply March 23, 2010

    Chantal Coady

    I remember making an egg once, when I was about 8. I used Cadbury’s dairy milk, melted in a pan, probably with a bit of something to help it dissolve. Then poured into the egg mould, and left in the fridge for many hours. I kept checking it, but it never quite set. I ended up chiselling it out of the mould, it was like plasticine, not delicious at all.

    It is the sense of failure from this egg disaster which propelled me to immerse myself in the world of chocolate. Of course at the time there was no-one to tell me that I had used the wrong chocolate, and that I needed to temper it… All water for chocolate under the bridge now.

    • Reply March 24, 2010


      Was that a transparent perspex mould? If so I don’t think it helped as it had a tortoise shell pattern that might have challenged the most well tempered of couvertures. In any case I’m happy to hear the trauma didn’t prevent you from persevering to the point where you were chosen to supply gifts for the G8 leaders.

      I think we were lucky to have a most tolerant mother to indulge our amateur gastronomy – I doubt I’d have attempted to make a tarte tatin at the age of 13 had I not been allowed to make all manner of baked disasters from an younger age. Do you remember making those awful mint fondants with green food colouring? I think HFS confessed to making those in his childhood too.

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